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Thanks so much!

Is "Bernard" Callebaut related to Barry Callebaut? Is it the same chocolate that Barry produces. I am going to Calgary this weekend and this stop is on my to-do list. The store is 52,000 sq. feet! http://www.bernardcallebaut.com/users/fold...p?FolderID=4558 Diane

Has anyone used these: Ganache Molds http://www.pastrychef.com/Candy-Chocolate-...ols_c_33-1.html Seems like they would save some time and money if they worked! I have also wondered about these too: Also wondering about Wybauw's Ganache Cutters. They are pricey but could be fun. http://www.chocolat-chocolat.com/c377998681.2.html Thanks for all the websites for products. Very helpful indeed. Diane

I didn't see this posted anywhere and I hope it isn't a double post. Where is a good place for quality chocolate tools such as bench scrapers, dipping tools, tempering tools, polycarbonate moulds, etc.. I checked out chocoley and chocolat-chocolat What suppliers do you recommend for those of you who work with chocolate? Thanks Diane

What is everyones preferred method of tempering their chocolate?? Diane

I am truly amazed at the selection of machines available after viewing this topic. How in the world does anyone choose?? Diane

The second one shown here is similar to the 'Perfect' equipment machine made in Montreal. Much more reasonably priced than others. There is quite a difference in the machines with the wheels vs the automatic tempering machines such as the Selmi. ← It seems as though the Mol d'art machines are more resonably priced than the competitors.

Wow-I can't stop researching.... Mol d'art has some nice machines too. Does anyone use these??? http://www.moldart.be/details.asp?language...roductID=220697 http://www.moldart.be/details.asp?language...roductID=220699

Thanks for all the info. I am happy a Selmi dist. is available in the USA. Any idea on cost? Diane

I also recommend this book. It has a great section on conditioners and resources in it! Bakery Products: Science And Technology (Hardcover) by Y. H. Hui (Editor), Harold Corke (Editor), Ingrid De Leyn (Editor), Wai-Kit Nip (Editor), Nanna A. Cross (Editor http://www.amazon.com/Bakery-Products-Tech...13335523&sr=1-2

Check out: http://www.foodinnovation.com/FoodInnovati...Industry/Bakery I remember requesting a sample awhile back when I was experimenting with cinnamon rolls. They were helpful when I emailed them and the website has lots of info. Diane http://www.foodproductdesign.com/articles/1199cc.html

Thanks so much for sharing this. How fun that must have been! Diane

Thanks for the photos! I think Hilliards has something like this that attaches to the unit. What model is this Selmi?? Is there a distributer in the United States? Thanks! Diane

Can you please explain what a paper take off is?? Thanks!

Wow! Thanks ChristopherMichael!!!!!! Diane